Fluffy Tangy Sourdough Pancakes (Printable)
Fluffy, tangy pancakes using sourdough starter for a delightful breakfast experience.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup whole milk
03 - 2 large eggs
04 - 2 tbsp unsalted butter, melted
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 2 tbsp granulated sugar
08 - 1 ½ tsp baking powder
09 - ½ tsp baking soda
10 - ½ tsp fine salt
# How-To Steps:
01 - Whisk together sourdough discard, milk, eggs, melted butter, and vanilla extract in a large mixing bowl until smooth and fully incorporated.
02 - In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Pour dry ingredients into wet mixture and fold gently with a spatula until just combined. Stop mixing when a few small lumps remain—overmixing will produce tough pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
05 - Pour approximately ¼ cup of batter per pancake onto the preheated skillet. Cook for 2–3 minutes until bubbles form across the surface and edges appear set.
06 - Carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and cooked through the center.
07 - Repeat the cooking process with remaining batter, adding more butter or oil to the pan as needed to prevent sticking.
08 - Stack warm pancakes on serving plates. Accompany with maple syrup, fresh berries, or preferred toppings.
# Expert Advice:
01 -
- The tangy depth transforms ordinary pancakes into something restaurant worthy
- Finally a use for all that starter discard that feels like a treat not a chore
02 -
- Overmixing makes tough pancakes so stop as soon as the flour disappears
- Letting the batter rest for 10 minutes gives you fluffier results
03 -
- Start with a cold pan and let it heat gradually for even browning
- Use a measuring cup for consistent pancake sizes that cook at the same rate